INGREDIENTS

INSTRUCTIONS

Thaw the phyllo dough overnight in the fridge, if frozen. Bake the
chicken breasts in buttered aluminum foil in a 375 degree oven for 45
minutes. Unwrap and cool. Remove skin and bones (unless you buy
skinless/boneless like I do--cause I'm a wimp), and cut meat into
small pieces. Heat 2 tb. butter in small pan. Add flour and curry
powder and cook over low heat 2 minutes. Add milk and whisk until
thick. Season with salt, stir in walnuts and chicken. Cool  completely.
Now for the hard part--best done with a helper...but I  did it on my
own..  To assemble, melt and cool butter. Place 1 sheet of phyllo on
flat  surface and brush with butter. Top with 2 more sheets buttering
each.  Cut sheet in half lengthwise then cut each half crosswise into 6
equal parts. Spoon a teaspoon filling onto end of each strip and for  a
triangle by folding right hand corner to opposite side as you would  a
flag. Continue until every strip is used. Repeat until all filling  is
used. Make sure you cover the pastry when you aren't used it--just  a
dish towel will work. Preheat oven to 400. Place triangles on  buttered
sheet. Brush with butter and bake until golden brown--about  10
minutes.  You can vary the phyllo ingredients--spinach and cheese makes
a good  veggie alternative. You can keep this in the fridge, unbaked
for 2  days, or you can bake them and then freeze them. I made mine the
day  before and left them in the fridge. Then I baked them right before
the guests arrived. They make great leftovers too.  Posted to FOODWINE
Digest  by Stephanie Rawlins  <skrawlins@MINDSPRING.COM> on Sep 20,
1997

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 2980
Calories From Fat: 2297
Total Fat: 262.7g
Cholesterol: 860.6mg
Sodium: 1562.7mg
Potassium: 1593.5mg
Carbohydrates: 35.9g
Fiber: 5.1g
Sugar: 14.1g
Protein: 128.1g